• Yet Another 85 Lb Batch of Hams (Very Pr0nographic)

Hey Everyone... So a couple clients have been asking for more hams so I got enough orders together and bought a nice case of shoulders to cure up and sell. I cured the 2 legs off the 60 lb. pig I butchered the other day... I think they came out great. Smoked them up last night and delivered them today. Here's how it all went down.

Got the case of shoulders... about 70 lbs worth. I cleaned them up, de-boned them and injected for about a 2 week sleep in my brine/cure:






Injected


...and the legs from the 60lb roaster. These are gonna be sooo tender!




Bagged them up with the brine and off to the fridge they went...


Came out looking like this after just under 2 weeks.


Gave them an ice bath for a couple hours while I tied them up for the smoker:




Bin 1


Bin 2


I put them back in the fridge for a day then it was onto the smoker with lychee wood @ 250˚




When they hit about 130 I took them off to glaze. I Use mustard and a spiced sugar. It forms a great hard shell around the ham!






And back on the smoker till 155 ish... :thumb:


And they're off! The SMELL!!! It was killing me.




And here they are all wrapped up for delivery!


It IS really true... Once you nail this down.. it's like bacon. You realize that the commercial stuff can NEVER come close to the "home made" hams that you can really put some "quality" into! :thumb::thumb:

BTW I decided I was keeping one of the legs for myself. The last 3 batches I've made I have been unable to keep any... NOT this time! :heh::heh::heh:

Thanks for looking...
Cheers

Thanks a lot guys! :thumb:

Just cut into the one I'm slicing up to sell... very happy with how it looks. This was a 13lb shoulder.



:thumb:

Cheers

Thanks guys!

fingerlickin' said:

It ain't right man, how good those look. If you gave up the goods on the brine and rub before somebody please show me where, if not, I will pay good money to find out.

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Here's a thread with some info on it... Should get you started... :thumb:

JONESY said:

Looks awesome, I want one right now for breakfast. Do you always do the ice bath? Is that just pull some of the brine out?

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Yeah I usually do. I like to cure for an extra day or 2 just to make sure they're cured with through... I give them a soak cuz of this. Just to take some of the salt out of the exterior.

Cheers.